White Chicken Chili

I LOVE white chili with chicken and figured I should learn how to make it myself. It was my turn to make lunch for my community group today, so I figured I'd give it a go with 12 people (plus kids) as my guinea pigs. It turned out well, I think . . . I got compliments and Sweet Little Chloe had 3 bowls. I thought I'd pass it along. The basic outline of the recipe was found on AllRecipes.com, but I made some additions and changes of my own enough that I'm going to call it mine. Play around with it, if you decide to make it, and let me know what you come up with!!! (Or if you have a white chicken chili recipe of your own, pass it along!)

Ingredients:
1 medium onion, chopped
3 cloves of minced garlic
1 tablespoon olive oil
4 cans (~16 oz) Great Northern Beans (I actually substituted in one can of Navy Beans and one of White Kidney Beans.)
2 tablespoons minced fresh parsley
1 tablespooon minced fresh cilantro
1 tablespoon lime juice
1 teaspoon ground cumin (plus more to taste)
2-3 cups chicken broth
Roughly a pound of cooked chicken (I used chicken tenderloins which made cooking and shredding into bitesize pieced easier)

Directions:
In a large saucepan, saute onion and garlic until tender. Stir in 3 of the cans of beans (hold one out) parsley, lime juice and cumin. Add in broth. Bring to a boil. Meanwhile, blend up (I used food processor) one of the cans of Great Northern Beans to a puree and add into the mix. (This adds thickness to the chili.) Reduce heat to simmer and add cooked chicken in bitesize pieces. Simmer for 30 minutes to an hour. Add in more beans, broth, etc as needed to desired consistancy. I also added some pepper and extra cumin to taste.

I served with sour cream to dollop on top and a mix of shredded italian cheeses.